Legacy Farms. Grower, Shipper and Packer of Fresh Produce.

Contact U.S. Sales Office

714-736-1800

Fax: 714-736-1801

Shipping: 714-736-1816

Recipes

1 - 1 1/2 Hrs. | Serves 4

Butternut Squash Casserole

1 Butternut Squash
1 c. White Sugar
1 1/2 c. Milk
1 tsp. Vanilla Extract
1 pinch Salt
2 tbsp. All-Purpose Flour
3 Eggs
1/4 c. Margarine, Melted
Topping
1/2 (16 oz.) Package Vanilla Wafers, Crushed
1/2 c. Margarine, Melted
1 c. Brown Sugar

Preheat oven to 425 degrees F (220 degrees C). Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until set. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

15-20 Min. | Serves 6

Fennel Seed Roasted Asparagus

1 lb. Large Green Asparagus, Trimmed
1 tbsp. Fennel Seed
2 tbsp. Lemon Juice
1 tsp. Coarse Salt
1/2 tsp. Ground Black Pepper
4 tbsp. Extra Virgin Olive Oil

To Roast the Asparagus: Preheat the overn to 375 degrees. Place the asparagus into a medium sized roasting pan. Mix the lemon juice with the fennel seeds, salt and pepper. Whisk in the olive oil. Drizzle the mixture over the asparagus. Place in oven and roast for about 6-7 minutes, until the asparagus are softened to the center of the stalk. Remove from oven, arranging on a serving platter, finish by pouring any remaining liquids over the asparagus.

20-30 Min. | Serves 4

Fried Zucchini Squash

1 lb. zucchini squash
1 Egg
3 tbsp. Milk
1 c. Dry Bread Crumbs
Olive Oil for Frying
1/2 c. Grated Cheese (Romano)
1/4 c. Parsley Flakes
1 Clove Garlic, Minced

Beat egg and add milk. More milk may be used, if needed. Set this aside. Combine bread crumbs, cheese, parsley and minced garlic. This is coating used for squash. Wash and scrape zucchini. Slice lengthwise into 4-5 slices, depending on size. Dip slices in egg mixture, then into seasoning coating. Fry in hot oil until done. The seasoning bread crumb coating may be used for coating pork chops or chicken, also. Quite delicious.

15-20 Min. | Serves 6

Lime Grilled Asparagus

1 lb. Large Green Asparagus, Trimmed
1 Small Lime, Freshly Squeezed
1 tsp. Minced Garlic
2 tbsp. Chopped Parsley
1/2 tsp. Ground Cumin
1 tsp. Coarse Salt
4 tbsp. Olive Oil

To grill the Asparagus: Preheat a grill very hot. Mix the lime juice, garlic, parsley, cumin, salt and olive oil in a small bowl. When ready to grill lower the heat to medium on the grill, and place the asparagus lengthwise across the grill so that they do not fall between the grates. Brush the Lime mixture on the asparagus as they grill. Turn the asparagus after a minute or so and continue to lightly brush with lime mix. When the asparagus are just soft, yet still bright green, remove the asparagus to a colorful platter and serve with the remaining lime sauce.

15-20 Min. | Serves 4

Oven Fried Squash or Zucchini

2 Medium Yellow Summer Squash or Zucchini
2 tbsp. Light Italian Salad Dressing
4 tbsp. Grated Sharp Romano Cheese
4 tbsp. Italian Seasoned Bread Crumbs

Cut squash or zucchini into 1/4" thick slices. Combine with dressing in plastic bag. Close bag tightly and shake to coat. Put cheese and crumbs in another plastic bag; add coated vegetables. Close bag tightly and shake. Arrange in single layer on non-stick baking tray sprayed liberally with cooking spray. Bake in preheated 450 degree oven for about 5 to 7 minutes until tender crisp.

15-20 Min. | Serves 4

Parmesan BBQ White Asparagus

1/2 lb. Large White Asparagus, Peeled and Trimmed
2 tbsp. Olive Oil
1 tsp. Minced Garlic
1 tsp. Coarse Salt
1 tsp. Ground Black Pepper
1 Small Lemon, Thinly Sliced
1 tbsp. Chopped Parsley
2 tbsp. Freshly Grated Parmesan

To BBQ the Asparagus: Preheat a grill or BBQ very hot. Take a piece of aluminum foil about 12 inches long. Spread out the asparagus in the center. Mix the olive oil, garlic, slat and pepper together. Drizzle over the asparagus and place slices of lemon on top. Fold the aluminum foil into a pouch sealing well. Place over medium heat for about 6-7 minutes.

Be careful when opening the pouch to let the steam escape. Spinkle with fresh parsley and parmesan cheese.

15-20 Min. | Serves 6

Stir Fry Green Asparagus

1/2 lb. Large Green Asparagus, Trimmed
3 tbsp. Sesame Oil
1 tbsp. Minced Garlic
1 tsp. Minced Ginger
2 tbsp. Soy Sauce
3 tbsp. Cashews
1 tbsp. Freshly Chopped Cilantro

To Stir Fry the Asparagus: Cut the asparagus into 2 inch pieces, on a short bias. Heat a wok or heavy bottomed sauté pan very hot. Pour in the sesame oil and stir in the garlic and ginger for about 30 seconds. Add the asparagus cuts and stir fry for 2 minutes until well cooked yet crisp. Stir in the soy sauce, cashews and cilantro. Remove from pan and serve immeditately.

1 1/2 - 2 Hrs. | Serves 4

Summer Squash Bread (Yellow or Zucchini)

2 c. Sugar
1 c. Vegetable Oil
3 Eggs
1 tsp. Vanilla Extract
3 c. Flour
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
2 c. Unpeeled Italian Squash, Shredded

Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended. Stir in squash and nuts. Turn into a greased and floured 9 x 15 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.